Chicken Anellini Soup Gluten Free

Recipe adapted from Cuisine at Home Magazine

2 cups onion, diced
2 cups celery, sliced
1 cup carrots, sliced
1 Tbsp garlic, minced
1 Tbsp DLM Italian Seasoning
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
1/4 cup dry Sherry
8 cups low-sodium chicken broth
4 cups DLM Rotisserie Chicken, chopped
1 cup Schär Anellini Pasta
Salt and black pepper to taste
Fresh basil, thinly sliced

Sweat onion, celery, carrots, garlic, and DLM Italian Seasoning in oil in a Dutch oven or large pot over medium heat for 10 minutes, stirring occasionally.

Deglaze pot with Sherry and simmer until nearly evaporated.

Stir in broth, bring to a boil, then reduce heat and simmer soup 10 minutes. Add the chicken and anellini and simmer, partially covered, until anellini is cooked through, 4 to 5 minutes. Do not overcook! Season with salt and pepper.

Garnish each serving with basil.

Makes 12 servings
Prep Time: 30 Minutes
Cook Time: 25 Minutes

Allergy Warning: Contains milk